Blue Cayenne

Thinking about what you eat and why you eat it? Wondering what a really healthy diet might look like? 

Welcome to the world of Mark Bittman.

Bittman is the Special Advisor on Food Policy at Columbia University’s Mailman’s School of Public Health. He’s written thirty (30!) books on food and cooking. He was the lead magazine food writer for The New York Times for decades.  You’ve probably seen him on The Today Show (where he is a regular guest), or on Jimmy Kimmel Live, or listened to him on NPR’S All Things Considered or Fresh Air. He’s received six James Beard awards. He maintains a popular food site:  markbittman.com. 

And then…there was that Ted Talk that now has 4,914,893 views. 

Bittman’s message is that we can eat responsibly and healthfully AND enjoy our food.

Here is an adaptation of one of his recipes: Pasta With Corn, Zucchini and Tomatoes. This recipe is a perfect way to showcase fresh summer vegetables and Bittman, in the original New York Times piece that accompanied this recipe, urged cooks to experiment, subbing in whatever is freshest at the farmers market or in your garden. 

Brunch.

It’s a portmanteau– a made up word joining two words and two meanings. You know, a blend. List and article: Listicle. Smoke and fog: Smog. Breakfast and lunch: Brunch. 

Actually, Blue Cayenne’s sweet Chief Quality Officer (CQO)  Juliet is probably a portmanteau, too. Juliet is a little rescue and the bets are that she is a cross between a Yorkie and a Pomeranian. We won’t be telling Juliet, but that makes her a Porkie.

But enough vocabulary wanderings. What about the concept of brunch? 

Nineteenth-century British writer Guy Beringer is generally credited with coining the term brunch. He wrote a tongue-in-cheek piece in a British magazine, The Hunter’s Weekly, in 1895 titled “Brunch: A Plea.” In the piece, Beringer argued the merits of a late Sunday morning meal, one that would better suit those Saturday carousers who, in their hung over state, struggled to face the Sunday feed: “Brunch is a hospitable meal; breakfast is not. Eggs and bacon are adapted to solitude; they are consoling, but not exhilarating. They do not stimulate conversation. Brunch, on the contrary, is cheerful, sociable, and inciting. It puts you in a good temper. It makes you satisfied with yourself and your fellow beings. It sweeps away the worries and cobwebs of the week.”

This Blueberry Brunch Cake is perfect for any midday celebration. There is lots of flavor with lemon and blueberries and nutmeg. It’s pretty too. And, who couldn’t use a little cobweb cleanse now and then?

This recipe is adapted from a Marian Burros recipe that appeared in The New York Times. You can find the original recipe here.

Alice Waters. Chez Panisse. Slow Food. 

Living as we do in the era of fast and faster food–you know flamin’ cheetos and deep fried oreos–how good it is to slow down and reflect upon what we eat, when we eat it, and to appreciate the people and places that grow our food!

Alice Waters has dedicated her adult life to just that–joining the celebration of food with a sustainable model for preserving the land: “I was thinking about a philosophy of food that’s been around since the beginning of civilization: You buy what’s in the market, you eat what’s locally in season, you share it with family and friends, and you take care of the land.”

Along the way, Waters has amassed quite a few awards. The James Beard Foundation recognized her as “The Best Chef in America” in 1992 and also recognized Chez Panisse as “The Best Restaurant in America.” President Obama recognized her with a National Humanities Award for “celebrating the bond between the ethical and the edible.” And on and on…and on. 

Waters has just published a new book, We are What We Eat:  A Slow Food Manifesto. In her book, she argues for a new culinary paradigm for America, one where America  turns its back on the fast food values of uniformity, convenience, cheapness and speed and, instead, embraces beauty, seasonality, stewardship and simplicity: “Growing up in New Jersey, I remember taking in the changing seasons in awe. Our family would go for drives to see the trees changing colors in the fall and flowers coming up in the spring, and look for ripe tomatoes and corn in summer. Paying attention to these things gives you a sense of meaning in life. We’ve deadened ourselves to this, which is another horrible crime of fast food culture. It’s taken away our ability to find meaning in everyday life. We’re looking on our phones for feelings that can’t be found there. A kiss on the cheek? Or touching a beautiful fabric? These feelings are found in the real world. We need to get back to the understanding that beauty can be found by taking in the endless wonder of nature—and also in small actions, like lighting candles on your dinner table.”

This Almond Torte is a Chez Panisse recipe from  Lindsey Remolif Shere’s acclaimed cookbook, Chez Panisse Desserts. Shere was a pastry chef at Chez Panisse.

So…put down your phone (Yes. I’m speaking to you.), don your chef’s apron, and find a little beauty in this Almond Torte. Here is the recipe.

This recipe is adapted from Chez Panisse Desserts. The cookbook is available through your local bookstore and through Amazon here.